1/2 lb. cream cheese
4 cups shredded sharp cheddar (Sweetwater Valley)
1 cup roasted red bell pepper, diced
dash white pepper
1/2 tsp. cayenne pepper
1/2 tsp. garlic salt
1 cup mayo
If using a fresh red pepper, roast pepper whole over open flame until skin is black. Let pepper rest until cool. Rub black skin off pepper. Seed & chop.
In mixing bowl add softened cream cheese, mayo and spices. Mix well until all is combined. Add cheddar and red pepper. Mix together. Yields about 1 quart.
Presented by: Ron Watkins, The Grill at Highlands Row